Recipes Salted Caramel Pots

Salted Caramel Pots


1 ¼ cups sugar

1/3 cup water

½ tsp Cape Herb & Spice Himalayan Pink Salt (or according to taste)

2 cups cream

6 egg yolks, beaten

2 tsp vanilla essence


·         Combine the sugar, water and Cape Herb & Spice Himalayan Pink Salt in a pot over medium heat.

·         Whisk the mixture slightly until the sugar has dissolved.

·         Allow the mixture to boil until it turns an amber colour then remove from the heat.

·         Briskly whisk in the cream.

·         Place the pot back over the heat and whisk while adding in the vanilla essence.

·         Cook for a few minutes again until sugar has dissolved.

·         Slowly pour the hot cream mixture into the beaten eggs while whisking briskly.

·         Pour the mixture into small bowls and place the bowls in a roasting dish.

·         Fill the roasting dish with boiling water until it reaches halfway up the sides of the bowls.

·         Carefully place the roasting dish in the oven and bake the salted caramel pots for 40 minutes.

·         Carefully remove the pots from the oven and allow to cool for at least 30 minutes.

·         Transfer the pots to the fridge and allow the pots to set for 4 hours.

·         Top with a sprinkling of extra Cape Herb & Spice Himalayan Pink Salt

*Keep an eye out for our Salted Caramel Pots video on YouTube:

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger